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Step 1
Mix the gnocchi ingredients together in a big bowl to form a soft, just-sticky dough. Don't overmix. Turn out onto a well-floured surface. Handle the dough gently, like a hot potato, and use plenty of flour.
Step 2
Divide dough into two portions, then roll each into a 3cm-thick log. With a floured knife, cut into 2cm lengths, dusting with flour as you go. Set aside while you cook the tomatoes for the topping.
Step 3
Heat oil in a large pan and add garlic. Cook for 30seconds then add tomatoes and chilli flakes and cook until tomatoes soften and become juicy. Turn off heat.
Step 4
Cook gnocchi in a large pot of well-salted boiling water. Do this in batches, cooking for 4–5 minutes only (they will sink then rise to the surface). Remove the gnocchi with a slotted spoon and transfer directly to the pan with the tomatoes.
Step 5
Toss gnocchi with tomatoes and serve with grated parmesan, a squeeze of lemon juice and basil leaves.
Step 6
Serves: 1, generously